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Food Citations | June 26, 2017

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Paros – The pick-it delicacy in Philippine provinces

| On 20, Sep 2012

Paros Piece.jpg

One of the things that I am always looking forward in taking a vacation to my parents’ homeland (Pangasinan) is the fascinating nature. The ravishing places that you will pass through is quite dumbfounding, the smell will remind you of dried dried leaves which is fresh and very far from the polluted air in the urban. Everything in the provinces are quite awesome.

It’s utterly surprising that people in the provinces maintained some parts of the rural as clean as it was before. Despite that it’s modern world, there are still places in the Philippines that can be considered as pollutant free and these are the things that I’m excited every year. Relaxing and stress removing.

Aside from the fresh air and sceneries, foods are also the most elicit part of taking a vacation in the Philippine provinces. In Pangasinan, I recommend that you look for tupig and nilatikang bibingka. Usually, nilatikang bibingka is a made to order food while tupig is everywhere. Sellers are waiting in stop overs like gasolene stations, sea food stalls and many more and ready to mob a vehicle that stopped.

But, the food that I’m quite allured about is the Paros. As far as I know, the closest to these are the Pacific razor Clams. These are clams that are brown in color with black shades. They can grow up to 4 inches. The inside are white-meaty creature like other clams.

3-kilo Paros.jpg These are clams that are everywhere in the rivers of Philippine provinces. In Pangasinan, my aunt who have lived all  her life in Aguilar, said that locals are already ignoring these cute creatures as they are quite abundant. True enough, when we took a bath in the river you can step on the baby paros around.

We went there Summer and it’s too bad, my cousin who accompanied us in the river said that during Summertime you can only get the paros in the deeper parts. But, he said that during rainy days where the water is deep, you can just dig through these clams in the soil or sand. When I asked how does this happened, he said that when it’s high tide the water becomes quite deep during the night and these clams are washed away to river bank. When the water subsides they are left behind in the bank or shore.

My mom went to Pangasinan in January of 2012 to take care of some investment and when she got home, she took vegetables freshly harvested from my aunt and uncle’s backyard, nilatikang bibingka and many more. She is also carrying about 3 kilos of paros that my little cousins got from the river bank. My mom said that she just gave my cousins P100.00 as a talent fee for picking the clams.

I cooked it Steamed Way with little water.

Steamed Paros.jpg

To be honest, I’m not a very big fan of the big paros, they are gummy and and a little tasteless. I picked the younger ones as they more delicious for me. But, being a man with a very sensitive and meticulous mouth, I really found that the paros that my mom got are quite fresh compared to those in the nearer market.

The greatest part of the dish is the soup. It’s tasty and flavorful. There was this distinct flavor that you can’t taste in other sea foods like muscles, other clams and many more. The soup is best for people who just got home stressed and tired.

Paros is just a proof that mother nature is someone that we can rely on. We just have to protect her and never take advantage.

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

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